METHOD OF OBTAINING KVASS WORT DRY CONCENTRATE Russian patent published in 2017 - IPC A23L2/385 

FIELD: food industry.

SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method consists in that the recipe components are prepared, Jerusalem artichoke is cut, dried in the microwave field to a residual humidity of about 20% and roasted. After that, rye fermented malt, rye unfermented malt, barley malt, crushed rye, crushed corn, and Jerusalem artichoke in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. Thereafter, saccharification, boiling, phase separation, and concentration of the liquid phase under vacuum until the dry substances content is 68-72%, are performed to obtain the desired product.

EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.